Color and lipid oxidation of meat from young bulls finished in feedlot supplemented with clove or cinnamon essential oils. - Torrecilhas, J. A. [UNESP]; Mottin, C.; Ornaghi, M. G.; Rodrigo, P. A. C.; Valero, M. V.; Souza, K. A.; Zawadzki, F.; Bridi, A. M.; Prado, I. N. (Amer Soc Animal Science, 2017)
Keywords: antioxidant; natural additive; shelf life